The Sprouted Blog

With Peanut Lime Dressing

I love Thai food. On my trip to Thailand, I got to experience real authentic Thai cuisine. What I loved was that the dishes tasted so fresh. They’re full of vegetables and colour. And they’re full of flavour. That being said, at most Thai restaurants, there is a lot of grease and oil used, which makes it not so healthy. I wanted to take all the great flavours of Thai food and make a vegan, gluten free salad that’s actually healthy. The sprouted quinoa is easier to digest than conventional quinoa, and it’s also a complete protein. It’s higher in vitamins and minerals, and is an all-round superfood. The peanut lime dressing is tangy and delicious, and gives a nice kick to the salad.

I made this dish two ways: one, served in a bowl of iceberg lettuce, and another, stuffed in a roasted sweet potato. They were both amazing- just depends on which you’d rather! Feel free to add or take away from this, maybe adding tofu, tempeh, or some other protein, or other vegetables, like purple cabbage or red peppers. Make it your own!

Ingredients:

1c. rinsed and drained B2TG Organic Sprouted Quinoa

2 medium sweet potatoes

2tsp. olive oil

¼ red onion, finely sliced

1 handful cashews, chopped

1/2c. chopped tomatoes

1 handful cilantro

3 fresh basil leaves

¼ avocado

2 lime wedges

For Peanut Lime Dressing:

1T. Crunchy Natural Peanut Butter

2T. Lime Juice, fresh

1T. cold water (or more, for desired consistency)

Directions:

Preheat oven to 350C.

Boil 2 cups water in a medium pot, and cook quinoa until all liquid is absorbed, about 20-25 mins. Remove from heat, and keep lid on for about 10 minutes. Chop one sweet potato into 1/2inch squares. For the other, make a ½ inch slice lengthwise down the middle of the potato. Place both on parchment paper, mix with olive oil, and bake for about 30 minutes. For the dressing, whisk all ingredients together in a small bowl, adding water until desired consistency is reached.